Explore Curriculum

The curriculum search tool allows you to search for key words or select key elements from specific grades or areas of learning

Type
Subject
Grade
Content identification and selection of suitable culinary ingredients for a specific recipe and/or cooking method Culinary Arts 11 No CCG
Keyword: Elaboration:
Content artistic elements of the culinary arts Culinary Arts 11 No CCG
Keyword: artistic elements of the culinary arts Elaboration: consider:the art of preparing, cooking, and presenting meals to enhance the dining experiencecomplementary and contrasting colours, textures, and flavoursuse of negative space on a plate, height, forms and shapes, lines and focal points
Content diverse cuisine, and the ethics of cultural appropriation Culinary Arts 11 No CCG
Keyword: cultural appropriation Elaboration: using or sharing a cultural motif, theme, “voice", image, knowledge, story, recipe, or practice without permission or without appropriate context or in a way that may misrepresent the real experience of the people from whose culture it is drawn
Content principles of cooking methodology Culinary Arts 11 No CCG
Keyword: principles of cooking methodology Elaboration: ways to select what method to apply in each recipe to achieve desired results
Content culinary best practices Culinary Arts 11 No CCG
Keyword: culinary best practices Elaboration: for example:using just-in-time cooking techniquesplanning balanced and flavourful cuisinelimiting salt and sugar when building flavourincluding fresh and seasonal produce when possibleproviding interesting alternatives to address dietary restrictions
Curricular Competency Analyze and evaluate how land, natural resources, and culture influence the development and use of culinary ingredients, tools, and technologies Culinary Arts 11 Applied Technologies
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Curricular Competency Evaluate impacts, including unintended negative consequences, of choices made about technology use Culinary Arts 11 Applied Technologies
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Curricular Competency Choose, adapt, and if necessary learn more about appropriate tools and technologies to use for culinary tasks Culinary Arts 11 Applied Technologies
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Curricular Competency Develop and enact specific plans to refine existing skills or learn new skills Culinary Arts 11 Applied Skills
Keyword: Elaboration:
Curricular Competency Demonstrate and assess their cookery, creativity, and service skills and skill levels Culinary Arts 11 Applied Skills
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Curricular Competency Apply best practices of culinary professionalism and safety procedures for themselves, co-workers, and users in the teaching kitchen Culinary Arts 11 Applied Skills
Keyword: best practices of culinary professionalism and safety Elaboration: for example, sanitation, personal hygiene, kitchen safety, kitchen attire, FOODSAFE procedures
Curricular Competency Sharing
  • Explore how and with whom to share or promote culinary products and creativity
  • Critically reflect on the success of their culinary task and/or process and describe how it may be improved
  • Demonstrate and assess their ability to work effectively both individually and collaboratively, including their ability to share and maintain an efficient co-operative workspace
 Culinary Arts 11 Applied Design
Keyword: Elaboration:
Curricular Competency Making
  • Identify and use appropriate tools, technologies, materials, processes, and time needed for production
  • Explore artistic elements of the culinary arts during creation
  • Use materials in ways that minimize waste
  • Demonstrate appropriate skills, methodology, and food safety practices needed to successfully replicate a recipe
  • Demonstrate correct and safe operation of culinary equipment
 Culinary Arts 11 Applied Design
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Curricular Competency Testing
  • Identify and communicate with sources of feedback
  • Use an appropriate test to determine the success of a standard recipe, technique, or skill
  • Apply testing results and critiques to make appropriate changes
 Culinary Arts 11 Applied Design
Keyword: sources of feedback Elaboration: may include First Nations, Métis,  or Inuit community members; keepers of other traditional cultural knowledge and approaches; peers, consumers, and culinary experts
Keyword: appropriate test Elaboration: considering the conditions of the task and the number of trials
Curricular Competency Prototyping
  • Identify, critique, and use a variety of sources of inspiration and information
  • Select appropriate recipes, techniques, and procedures for desired outcome
  • Analyze ingredients and materials for effective use and potential for reuse, recycling, and biodegradability
  • Make changes to tools, ingredients, and procedures to create and refine a given culinary task or process
 Culinary Arts 11 Applied Design
Keyword: Prototyping Elaboration: for example, creating, cooking, and improving recipes
Keyword: sources of inspiration Elaboration: may include personal experiences, exploration of First Peoples perspectives and knowledge, the natural environment, places, cultural influences, social media, consumers and professionals
Keyword: information Elaboration: may include professionals; First Nations, Métis, or Inuit community experts; secondary sources; collective pools of knowledge in communities and collaborative atmospheres

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